You’d be forgiven if you thought haggis sounds, well, unappetizing. Scotland’s national dish is made of sheep offal (the heart, organ meat etc.) chopped finely with onion, oatmeal, spices, stock and suet, the hard white fat found around an animal’s kidneys. The mixture is then stuffed into a sheep’s stomach and steamed or boiled. Despite its lumpy oval shape, a sort of squished football, it’s technically a type of sausage. Or is it a pudding? It depends who you ask.

Lately it seems when the holidays come around, more and more people are developing new traditions and scaling back the celebrations, so sometimes it’s nice to see that not all is lost, and that younger generations are picking up the threads to weave a little nostalgia back into the season. We turned to NAIT’s Culinary Arts students to discover recipes for entertaining, and they definitely understood the assignment! These recipes here all combine traditional elements of the

Hallyu – The South Korean Wave By Linda Garson A couple of years ago, the most popular food trends for new restaurant openings were pizza, bubble tea, and Korean (when we say ‘Korea’, we are referring to South Korea), and guess what? Nothing has changed! We’ve talked at length about Alberta’s love of pizza as well as bubble tea – and now with so many new Korean restaurants opening, it’s Korea’s turn to shine. But why has it become so prevalent? The culinary traditions ha

Fratello means ‘brother’ in Italian – a fitting moniker for Calgary-based Fratello Coffee Roasters, the family-focused coffee pioneer celebrating 50 years in the industry. Brothers Chris and Russ Prefontaine are at the helm of what started as their dad, Cam’s, humble coffee distribution company in 1974, (he switched to being a roaster in 1985), and the pair has continued to build on the family legacy to become a preeminent roaster (distributor, equipment service provider) in

With the first months of the school year in the books, we figured it was a good time to catch up with students – in this case, students from SAIT’s School of Hospitality and Tourism. With their busy schedules between early morning classes and day-to-day services at venues like The Highwood Kitchen + Bar, many student chefs have figured out ways to make weekday meals easy, tasty, and affordable. Guided and encouraged by chef instructors, and inspired by their own experienc

By Linda Garson and Keane Straub with Janine Windolph We have long held the belief that one of the most fascinating and rewarding ways to learn about a culture is through the food of the people: the available ingredients that influence the style of the cuisine; the method of cooking, seasoning, serving, and eating, that all add to our understanding of what life is like in different places – and the hope that a greater understanding leads to a greater appreciation for it.

It is said when you’re passionate about your work, it doesn’t really feel like work. For Ian Gladue and his Indigenous enterprise Mitsoh ...

Summers are for memories and cold treats, so this summer give shaved ice desserts a try! Imagine a mound of a fluffy, lightly sweetened,...

Photo courtesy Basecamp Resorts “You always hear, don't do food and beverage, and I was like, we're never doing food and beverage. And then here we are doing food and beverage, and I love it now,” says Sky Mitchell. Growing up in the suburbs of Richmond Hill, Ontario, Mitchell never pictured herself as a restaurant owner/entrepreneur. After achieving her MBA in real estate from York University, Mitchell purchased her first-ever property, a Canmore condo, which inspired her b

Do you ever think about what happens to the chopsticks you use at the restaurant, or fast-food spot? Most of us don’t give it a thought,...

The sprawling world of culinary flowers can be roughly divided in two; half are flowers that have been processed for use in prepared food...

From our 60th parallel northern border down to the 49th parallel and our border with the US, Alberta covers a lot of land – around 158 million acres of it, almost the same as Texas and slightly larger than France. Almost 10 percent of our province is covered in water, with over 600 lakes as well as rivers and wetlands, so that leaves a vast area - much of which is farmland - almost 50 million acres is home to just over 41,500 farms. Figures vary, but it’s safe to say we g

The best thing to come out of the craft beer explosion of the past forty plus years is variety. After been stuck in a rut of bland lagers...

Calgary’s Dritan and Albana Qose are a local success story, entrepreneurs focused on using local products at their meadery, Apollonia...

When Stephane Pilon decided he wanted to open a business a few years ago, he couldn’t have known the search would take him from Canada to...

Quintessentially Canadian food is a must-have for the pantry Maple syrup has always been part of Genevieve Martineau’s life. Her family...

With access to the freshest produce, best beef, poultry, and pork here in Alberta, Mexican cuisine has been making itself known in the province for the last few years. It’s as diverse as any, with each region in Mexico using what is available while drawing from deeply rooted traditions and culture. This month, our four Alberta chefs share a common thread: they all grew up in kitchens watching the women in their families recreate dishes that were passed down to them. A bue

Moving to Toronto from Mexico some 20 years ago, chemical engineer Vladimir Gonzalez said he just couldn’t find the authentic foods he...

A family meal among restaurant staff is just like as it sounds: a hearty dish that is put together by the chefs on shift to be shared...

What is Dim Sum? Dim sum is a collective term for a variety of small traditional Chinese dishes served with tea. The origins of dim sum,...